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Slow Cooker Butternut Squash and Black Bean Chili!

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Slow Cooker Butternut Squash and Black Bean Chili!

Slow Cooker Butternut Squash and Black Bean Chili

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 15 minutes
  • Yield: 6 servings 1x
  • Category: slow cooker, chili, butternut squash, black bean, vegan, glutenfree
  • Method: Slow Cooker
  • Cuisine: American

Description

Slow Cooker Butternut Squash and Black Bean Chili! Vegan and Gluten-Free, perfect for cold nights. Put it on in the morning and dinner is ready a few hours later! | www.delishknowledge.com


  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 15 minutes
  • Yield: 6 servings 1x
  • Category: slow cooker, chili, butternut squash, black bean, vegan, glutenfree
  • Method: Slow Cooker
  • Cuisine: American
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 15 minutes
  • Yield: 6 servings 1x
  • Category: slow cooker, chili, butternut squash, black bean, vegan, glutenfree
  • Method: Slow Cooker
  • Cuisine: American
Scale

Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped red or yellow onion
  • 2 garlic cloves, minced
  • 1 green pepper, chopped
  • 2 jalapenos, seeded and finely chopped
  • 1 tablespoon balsamic vinegar
  • 4 cups chopped butternut squash
  • 1 tablespoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon cumin
  • 1/4 teaspoon ground cinnamon
  • 2 15 oz. cans black beans, drained and rinsed
  • 23 cups Pacific Foods Organic Vegetable Broth (regular or low sodium)– see notes.
  • 1 28oz. can diced tomatoes, drained
  • Chili toppings, if desired

Instructions

  1. Heat 1 tablespoon olive oil in medium saucepan over medium heat. Add the onion and cook for 5 minutes, until tender. Stir in the minced garlic cloves, jalapeno and chopped bell pepper and cook for another 2-3 minutes, until pepper is soft.
  2. Stir in the balsamic vinegar to deglaze the pan, scraping up any browned bites on the bottom of the pan.
  3. Add the cooked pepper and onion mixture to the slow cooker along with the butternut squash, chili powder, cayenne, cumin, cinnamon, black beans, broth and tomatoes.
  4. Turn to high and cook for 5-6 hours until butternut squash is very soft and chili is thick.
  5. To make on the stove top, add remaining ingredients to the cooked onion mixture and simmer for 60-75 minutes until squash is soft and chili is thick.

Notes

A reader noted that this recipe had too much liquid. I find that 3 cups works for my slow cooker, but it could be a variance in appliances. Make sure you don’t add any liquid from the beans. Therefore, I recommend starting with 2 cups broth and cook, if you find that you need more, add as needed.

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